3. It is a food preservation technique wherein the food is placed under very low temperature. A. drying B. salting C. freezing D. none of these 4. Which of the following is a benefit of food preservation? A. It extends the shelf life of food. B. It can be a source of income. C. It keeps the nutrients and texture of food. D. All of the above. 5. What is the difference between dry salting and brine salting? A. Dry salting is soaking the raw ingredient in salt solution while brine salting is rubbing the salt directly in the food. B. Dry salting is rubbing the salt directly in the food while brine salting is soaking the raw ingredient in salt solution C. Dry salting is for dry products while brine salting is for wet products D. Dry salting is for wet products while brine salting is for dry products.








1.c
2.d
3.c
4.d
5.d
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